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Monday, 28 December 2015

Bengali Tomator Chutney ( Tomato Chutney)

Hi guys, once again I am back in Kolkata for my holidays. Spending my days indulging in a lot of travel and food experiments. I love this time of the year in this city when the vegetable markets are full with fresh seasonal produce. Even simple recipes turn very flavorful with the use of such fresh vegetables.

Apart from the vegetables the thing I am enjoying everyday with my meals is chutney. Chutneys are an intrinsic part of a Bengali meal, mostly used as a palate cleanser after the main meal and before the dessert. Bengali chutneys are mostly on the sweeter side since we are well known to have a sweet tooth. The recipe I am writing about today is super easy and quick to make.

Preparation Time: 5 minutes

Cooking Time: 15 minutes

Serves: 2

Cuisine: Bengali

Ingredients:

Ripe Tomatoes - 3 medium

Tamarind paste - 1/2 tsp

Fennel seeds - 1/2 tsp

Kalonji - 1/4 tsp

Fenugreek seeds or Methi dana - 1/4 tsp

Dried Red Chilli - 1

Mustard Oil - 1 tsp

Sugar as per taste

Salt - a pinch

Procedure1. Discard the woody tops and rinse the tomatoes. Roughly dice them. Add a pinch of salt and pressure cook to make them slightly mushy, for one whistle or as required. Immediately remove the lid so that the tomatoes are not over boiled.

3. When the spices are flavorful, add the boiled tomatoes and the Dried Red Chilli.

4. Add sugar as per taste.

5. Fold in the tamarind paste. This adds the necessary tang to the chutney. If you feel the tomatoes are tangy enough then you might skip adding the tamarind paste. Cook till a nice boil comes. Turn off the flame and let the chutney cool down.

You can serve this as a side to your main course or you may also use this as a dip for a grilled meat preparation. Use it any way you like, because chutney's are always finger licking good!

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About Me

Folks, welcome to this small corner of the world which is my kitchen. I am a Bengali which by default makes me a certified connoisseur of food, but most of the time in kitchen I follow my own rules. Being poor at remembering the recipes I end up experimenting a lot with my food and still manage to keep it edible.

I am a software engineer by profession and a writer at heart. I love photography and travelling. Creativity is my forte. I hate being stereotype, so this space won’t be just limited to food ideas and recipes, but a lot more about the day to day unnoticed stories that goes into making that signature dish of yours. My blog is a humble attempt to present our culinary heritage to one and all and document traditional recipes which gets passed on through generations just by word of mouth.